The perfect spring tasting menu for folks who may or may not be vegan because the flavours are undeniably well balanced & full, hitting every note on your palate. This menu pairs perfectly with a lovely chilled bottle of riesling. And rest assured that you will feel comfortably fulfilled after this dinner because Chef Emily knows how to portion each plate flawlessly.
Shaved cucumber & mint on top of house made sourdough cracker
Arugula, fennel, pickled red onion, confit tomatoes, toasted almonds, zesty red wine dressing
House made sourdough bread, rich mushroom & lentil pâté, smoked carrot lox, pickled red onion & capers
Crispy Thai flavoured cauliflower wings with tamarind glaze, peanuts and chili
Beet gnocchi, beet green & arugula pesto, sautéed mushrooms, crispy sage leaves & potato skins, toasted walnuts, shredded parmesan cheese, roasted yeast foam. This dish is gluten-free & vegan.
Moist carrot cake with smoked candied walnuts, carrot top simple syrup, cream cheese icing, shaved carrots